ANTIPASTI SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.
- Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
- Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.
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Simon Rai
[email protected]This salad is a great way to use up leftover grilled vegetables. I always have a bunch of grilled veggies in my fridge and this is a great way to use them up.
PS chowdhury
[email protected]I've never made an antipasti salad before, but this recipe was so easy to follow. It turned out perfectly and my guests loved it.
Jackson Jackcob
[email protected]This is the best antipasti salad I've ever had. The ingredients are so fresh and the dressing is to die for.
Donna Pettigrew
[email protected]I'm not a big fan of salads, but this one is amazing! The dressing is so flavorful and the combination of ingredients is perfect.
Zafar Mehdi
[email protected]This salad is so easy to make and it's always a hit with my family. I love that I can make it ahead of time and it still tastes great.
Riyansh Khadgi
[email protected]I love the combination of sweet and savory in this salad. The balsamic vinaigrette really brings all the flavors together.
Shakeer Al-dawoud
[email protected]This salad is so refreshing and flavorful. It's the perfect light lunch or dinner on a hot summer day.
Sayem Islam abir
[email protected]I love this salad because it's so versatile. I can add or remove ingredients depending on what I have on hand. It's also a great way to use up leftover grilled chicken or steak.
Sam Walujjo
[email protected]This is my go-to salad for potlucks and picnics. It's always a hit and I get so many compliments on it.
Babar Qureshi
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's so easy to make and the ingredients are always fresh and flavorful.
Kill dill Lol
[email protected]This salad was a hit at my party! The combination of flavors and textures was perfect. I especially loved the salty prosciutto and the creamy avocado.